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“When I’m not baking, you can often find me singing or teaching my many students. I love treating them to my homemade baked goods!”
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If you’re looking for a fabulous recipe to make this Thanksgiving or holiday season, this Pumpkin Cream Cheese Roll is it! Cinnamon and nutmeg provide the warm spices we associate with autumn baking, and it’s as beautiful as it is delicious. The cake is very forgiving as any cracks easily can be mended with the luscious cream cheese frosting.
Frequently Asked Questions
Pumpkin Cream Cheese Roll
- Prep Time 30 min
- Total 5 hr 0 min
- Servings 8
- Ingredients 12
Ingredients
Cake
- Nonstick cooking spray
- 3 eggs
- 2/3 cup canned pumpkin
- 1 2/3 cups from 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 tablespoon powdered sugar
Frosting
- 2 packages (8 oz each) full-fat cream cheese, softened
- 1/4 cup salted butter, room temperature
- 2 cups powdered sugar
- 2 teaspoons pure vanilla extract
Topping
- Ground cinnamon
Instructions
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Step1Heat oven to 375°F. Line a 15x10x1-inch sheet pan with parchment paper; spray paper with nonstick cooking spray.
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Step2In a medium bowl, beat eggs with whisk until fluffy and light yellow, about 2 minutes of vigorous whisking. Add pumpkin, cake mix, 1 1/2 teaspoons cinnamon, and nutmeg; whisk until just combined. Pour batter into pan, spreading evenly to the edges.
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Step3Bake 10 to 14 minutes, or until the center of the cake springs back when lightly touched. Immediately loosen cake from sides of pan and turn upside down onto a clean dish towel generously sprinkled with powdered sugar. Remove pan and parchment paper. Immediately roll up cake in the towel beginning with a narrow end. Cool completely on cooling rack, seam side down, about 1 hour.
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Step4In a large bowl, beat the cream cheese and butter together with an electric mixer until smooth. Sift in the powdered sugar. With the mixer on low speed, begin incorporating the powdered sugar into the butter and cream cheese mixture. Add the vanilla extract and beat until smooth. Set aside.
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Step5Carefully unroll the cooled cake and remove the towel. Spread about two-thirds of the frosting over the cake to within 1/2 inch of edges. Roll the cake up, beginning with a narrow end. Carefully place on a serving plate. Frost the outside of the cake with the remaining frosting. Cover and refrigerate until set, about 3 hours. Dust with cinnamon, slice, and serve!
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Nutrition
Nutrition Facts are not available for this recipe
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